Roasted carrots meet lentils and a sharp orange dressing
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
This is a salad built around warm vegetables rather than a mound of leaves. The carrots become sweet and slightly wrinkled in the oven; lentils catch the dressing underneath. Fresh orange and dill stop the roast flavours from taking over the whole plate.
For 2 main-course portions, use 500g carrots, scrubbed and halved lengthways; 2 tablespoons olive oil; ½ teaspoon ground cumin; ¼ teaspoon fine salt; 250g cooked ready-to-eat green lentils; 1 large orange; 1 teaspoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon extra-virgin olive oil; 15g pumpkin seeds; and a small bunch of dill. Check the lentil packet for heating instructions and allergens.
Heat the oven to 220°C conventional/200°C fan. Toss the carrots with the olive oil, cumin and salt. Spread them on a tray, cut sides down, and roast for 25–35 minutes, turning once, until their centres are tender and their edges well coloured. Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking often, then tip onto a plate.
Cut the peel and white pith from the orange over a bowl, catching its juice. Slice the flesh into bite-size pieces and remove any pips. Whisk 2 tablespoons of the collected juice with the mustard, lemon juice and extra-virgin olive oil. Heat the lentils if their packaging requires it, then toss with half the dressing. Spoon onto a platter and add the carrots, orange, seeds and torn dill.
Drizzle with the remaining dressing just before serving. Allow about 45 minutes. If the orange is especially tart, reduce the lemon juice at first and taste. For a packed lunch, keep the herbs and seeds separate until eating. Refrigerate leftovers within 2 hours and use within 48 hours; follow an opened lentil packet’s shorter storage instruction if given.